Frequently used in Southwestern and Latin cuisines, they are a natural choice for refried or baked beans.For more information about heirloom plants and seeds, check out Round, black, and ugly, this was a bean that Europeans could not cook with milk or cream. They are similar in size and shape to a small pinto bean, with maroon and white skins that turn pink during cooking. Seed of most limas remains viable for three years.For culinary purposes, limas can be harvested young and eaten fresh or ripened and dried for winter use. The Indians often added ash of certain herbs to their stews instead of salt. Just the same, the bean does not appear to have been among the Iroquois until after contact with whites, for the true source of the bean is Mexico. Each vine produces many small pods about 3 inches long as snown in the drawing. This is an odd twist for a vegetable as American as apple pie, but the truth is, the lima bean has not found favor in European cookery. Companies like Yes, they’re lima beans, but with their red Rorschach-like markings, christmas limas (also called chestnut limas or calico beans) are some of the most beautiful legumes around.
The vines are about 8 to 10 feet long, producing 5-inch pods with 6 to 8 small red seeds in 75 days. The bushes are small, with the pods close to the ground. Quick view. If nothing else, the bean is striking for its ornamental quality, which it loses once cooked.The English make quite a fuss over pea beans. This variety was used for succotash -- the iconic indigenous northeastern dish of corn and beans that historians believe was served at the first Thanksgiving. 2. Use them for soups, sauces and refried beans, where their velvety texture can really shine. This uniquely shaped, dime-sized bean closely resembles a kernel of corn.

It is also ornamental due to its rose-pink flowers, leaves tinged with purple, and of course its long purple-blue pods. It bagged a whopping $350.25 per pound at a recent auction. The pods retain this coloration after cooking, especially if they are steamed. The shelly bean is said to taste like honey, but I think it tastes more like fenugreek. Finca El Injerto Coffee is expensive because it is made from rare, rich, small beans. The pods measure 5 to 8 inches in length and contain 5 to 6 seeds per pod. For gardeners concerned about space, this dwarf variety is excellent, and the shelly bean is not too bad either, although it must be picked very young.This 100-day variety is believed to have been introduced in 1891 as a sport of the Carolina Lima by W. Atlee Burpee of Philadelphia, although Thomas Mawe mentioned a willow leaf sort in Runner beans are known to have been introduced into England in 1633 by John Tradescant, gardener to Charles I. Tradescant knew four sorts, a red-flowering variety, a bicolor (red and white), a white-flowering sort, and a black-seeded one. They’re large like standard limas, but have a bold, chestnut flavor. The colorful borlotti (also called cranberry or romano) is a variety of common bean that’s popular in Italy. Yet as von Martens, pointed out, the Turtle Bean was well known under many different names in many parts of the world because it had been widely disseminated by the Spanish during the 1600s. In this country, the red limas were never considered of commercial importance and thus were grown more as a poverty food than as a preferred sort.The shelly bean is uninteresting and tough, but the dry bean, which is deep maroon red, is both handsome and excellent cooked with red corn or ground for flour, two uses for which it was valued by the American Indians.

Right now is a great time to eat more pulses, but don’t think that means the same old lentils and kidney beans. The pods ripen in 55 to 60 days but may be harvested much younger.

There are those that are easy find and prepare, however, there are those that are quite rear to find and they tend to be very expensive.

The pods normally contain 3 chalky white seeds, very small and flat.This is not a true garden variety in the sense of Dr. Martin’s or the Carolina Lima; rather, it is a strain of lima preserved among the Hopi peoples, which exhibits characteristics of crossing. For American gardeners lima beans supplanted the runner bean as a kitchen garden vegetable except in areas where limas were difficult to grow. It is a vigorous pole bean with 8-foot vines and good resistance to drought. The dry bean can also be used in cookery. The huge vines seem to thrive when allowed to clamber up giant sunflowers. Since the bean was created for forcing, it does not always thrive in the open ground.

When the beans reach the shelly stage, the pods acquire a handsome rose-pink blush. All of the white pea beans are bush types. The author of There is also a dwarf mottled variety worth mentioning. The colors include dark slate gray, chocolate brown, honey tan, black, and a gray white, but not all in the same pod.



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